苜蓿食用叶蛋白的提取及其在曲奇中的应用研究  

Study on Extraction of Alfalfa Edible Leaf Protein and Its Application in Cookie

作　　者：杨春波[1] 谢正军[1] 金征宇[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2007年第26期8100-8101,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]为了研究苜蓿食用叶蛋白的提取及其在曲奇中的应用。[方法]以压块苜蓿为原料,采用酸度法和离心法相结合提取苜蓿食用叶蛋白质。[结果]随着苜蓿蛋白添加比例的增加,面粉的吸水率增加,面团的形成时间、稳定时间缩短,弱化度增加,评价值降低,面团的最大拉伸阻力、拉伸能量减少,拉伸长度先增加后减小。随着苜蓿蛋白添加量的增加,曲奇面团的弹性降低,曲奇的黏着性、硬度、弹性、胶着性、咀嚼度、回复性减小,而它的酥脆性增大。添加2%的苜蓿蛋白的曲奇评价值最高。[结论]苜蓿蛋白对曲奇而言,是良好的营养强化剂和面团改良剂(弱筋剂),添加的最佳比例是2%。[Objective] The aim was to study extraction of alfalfa edible leaf protein and its application in cookie. [Method] With briquetting alfalfa as raw material, the edible leaf protein was extracted from alfalfa by combining acidity method and centrifugal method. [Result] Along with increase of adding rate of alfalfa protein, water absorption rate of flour and weakening degree of dough increased; forming and stable time, evaluation value, maximum stretch restraining force and stretch energy of dough reduced; the stretch length first increased and then reduced. Along with increase of adding rate of alfalfa protein, elastics of cookie dough, adhesion, hardness, elastics, gumminess, chewiness and resilience of cookie reduced, but its fragility increased. The evaluation value of cookie added 2 % alfalfa protein was highest. [Conclusion] As for cookie, alfalfa protein was good nutrition enhancer and dough improver （weak-gluten agent）, with the optimum adding rate was 2%.

关 键 词：苜蓿叶蛋白 曲奇 蛋白含量 流变学特性 焙烤特性 

分 类 号：Q949.91[生物学—植物学]